Ever since I had Anthony, I've been trying to eat as healthy as possible. I didn't gain a lot of weight with my pregnancy (not from over-eating, anyway...I had some complications near the end and gained water weight) but I want to shed the extra pounds as quickly as possible, since summer is right around the corner. I don't know why, but I've had such a craving for seafood lately. Since I couldn't eat seared tuna during my pregnancy, I've been going kind of overboard lately! When I found this recipe, I knew I had to try it. It falls under my healthy dinners category, and I love anything with ginger. This was an incredibly easy recipe, and it was absolutely delicious. Not to mention I had almost all of the ingredients in my pantry!
Source: All Recipes
Ingredients:
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1 teaspoon grated fresh ginger root
- 1 clove garlic, crushed or to taste
- 2 teaspoons olive oil
- 4 (6 ounce) mahi mahi fillets
- salt and pepper to taste
- 1 tablespoon vegetable oil
Directions:
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
2. Season fish fillets with salt and pepper
3. Place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
4. Heat vegetable oil in a skillet over medium high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
5. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
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